Pumpkin doughnut muffins

Pumpkin doughnut muffins

By
From
The Natural Cook
Makes
12
Photographer
Laura Edwards

These scrummy little muffins are made from a simple variation on a doughnut batter that tastes divine rolled in cinnamon sugar. Baking them in the oven is both much healthier and simpler than deep-frying. The pumpkin gives them an appetising orange colour and keeps them nice and moist.

Ingredients

Quantity Ingredient
1 quantity Puréed pumpkin
75g butter, softened, plus more for the tin and to brush
180g spelt flour, plus more for the tin
1 large egg, lightly beaten
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon allspice, (optional)
3 tablespoons natural live yogurt
1 teaspoon ground cinnamon
75g rapadura sugar, plus more to coat
or 75g raw cane sugar, plus more to coat

Method

  1. Preheat the oven to 180°C. Butter 12 hollows of a muffin tin, then sprinkle with flour and turn the tin, tapping, so the hollows are well floured.
  2. Beat the butter and sugar for a few minutes until light and fluffy. Add the egg, flour, baking powder, bicarbonate of soda, allspice (if using), yogurt and pumpkin and stir together until thoroughly mixed.
  3. Fill the muffin moulds half full, then bake for 20–25 minutes until springy. Turn out of the tin. Immediately melt a little butter and, as soon as the muffins are cool enough to handle, brush the tops with butter, then roll in a plate of sugar mixed with the cinnamon.

Storage

  • The muffins are best warm from the oven, but will keep for three days in an airtight container.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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